Results 51 to 60 of about 74,883 (188)
Frontiers in Microbiology, 2020 Propionibacterium freudenreichii is a beneficial bacterium that modulates the gut microbiota, motility and inflammation. It is traditionally consumed within various fermented dairy products.
Florian Tarnaud +9 more
doaj +1 more source
Food Frontiers, Volume 7, Issue 6, November 2026.Plant‐derived probiotics from fermented foods exert anti‐respiratory virus effects via immune regulation, antiviral metabolites, and gut–lung axis, highlighting their advantages, key technologies, and application prospects. ABSTRACT Respiratory viral infections represent a major global public health threat, causing widespread morbidity, mortality, and ...
Yinghao Xing +6 more
wiley +1 more source
Journal of Food and Drug Analysis, 2020 In the present study, anti-inflammatory activity of the methanol extracts of soymilk and soymilk fermented with Streptococcus salivarius subsp. thermophilus CCRC 14805 alone or in conjunction with Bificobacterium infantis CCRC 14603 was evaluated. It was found that extracts of soymilk and the prepared fermented soymilk dose-dependently suppress nitric ...
C.-L. Liao +3 more
openaire +1 more source
Removal of flatulence causing sugars in soymilk [PDF]
, 2009 The enzyme, alpha-galactosidase was extracted from peanuts using various buffers and solvents. The specific activity of soluble preparation of peanut ranged from 0.0083 to 0.0606 U/mg.
Rajan, Anila
core
Fermentation Profiles and Utilization of Sugars of Bifidobacteria in Soymilk.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1992 ビフィズス菌の単独培養,または乳酸菌との混合培養による発育性ならびに大豆オリゴ糖の資化性について観察した.(1) 豆乳中におけるビフィズス菌の発育性について,24時間培養後のpHは,いずれの菌も4.53～4.76まで低下し,酸度は, 0.67～0.90%まで上昇した.また,培養20時間後の菌数は,いずれの菌種も10 3個のオーダーで増加し,豆乳中におけるビフィズス菌の増殖性はきわめて良好であった.(2) B. breveおよびB. longum とL. acidophilusとの混合培養では,ビフィズス菌数,生酸性は単独培養時のそれらを上回ったが,L.
MATSUYAMA, Jun +7 more
openaire +2 more sources
Fermentation Potentials of Baobab Pulp Extract in Soy Yoghurt Production
AgriFood: Journal of Agricultural Products for Food, Volume 2, Issue 3, Page 317-324, September 2026.The research work was about the importance of sourcing for alternative inoculants to replace the main inoculants regularly used for yoghurt production. The search for baobab pulp extract as replacement yielded result, as soy yoghurt was successfully produced.
Adegbola Oladele Dauda +6 more
wiley +1 more source
Frontiers in Microbiology, 2019 This work aimed to evaluate the potential of 15 nisin producing Lactococcus lactis strains, isolated from dairy products, for the fermentation of soymilk and carrot juice.
Lorenzo Siroli +6 more
doaj +1 more source
Role of Non‐Thermal Processing Technologies in Modulating Protein Allergenicity in Legumes
Food Science &Nutrition, Volume 14, Issue 9, September 2026.Non‐thermal processing technologies (NTTs) reduce legumes' allergenicity while preserving quality and nutrients retention (PEF, pulsed electric field; CP, cold plasma; HPP, high pressure processing; US, ultrasound; IR, infrared). ABSTRACT The global shift toward plant‐based diets has increased legume consumption due to health and environmental benefits.
Viateur Ngabonzima +3 more
wiley +1 more source
Preparation of fermented soymilk curd with commercial proteinases.
NIPPON SHOKUHIN KOGYO GAKKAISHI, 1989 Soymilk curd was prepared by using three kinds of proteinases having soymilk-clotting activity (subtilisin, thermolysin and bromelain) as a coagulant followed by lactic acid fermentation. Among these fermented soymilk curds, the curd made with thermolysin showed a little higher moisture content than the others.
MURATA, Katsumi +4 more
openaire +2 more sources
National Journal of Physiology, Pharmacy and Pharmacology, 2017 Background: Lactic acid bacteria (LAB) are reported to have immune activating property. The genetically modified LAB strains producing interleukin (IL) -10 were under consideration for the treatment of inflammatory bowel diseases (IBD).
Sasithorn Sirilun +4 more
doaj +1 more source